Summer Eclipse Cocktail | CUESA

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Summer Eclipse Cocktail


Robin Song, Hog & Rocks

This recipe was made at CUESA’s Fifth Annual Summer Celebration on June 14, 2015.

Makes 1 drink


1½ ounces Spirit Works Distillery gin
½ ounce Carpano Antica Formula (vermouth)
¾ ounce Pressed Juicery vanilla almond milk
¾ ounce lemon juice
½ ounce simple syrup
5 to 7 fresh raspberries


Add all of the ingredients to a shaker with ice and shake well for 7 seconds. Double-strain the drink into a martini glass and enjoy.

Photo by Amanda Lynn Photography


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »